2 c  Ground almonds
1 1/4 c  Sifted powder sugar
2 ts Lemon juice
2 ts Sherry or brandy
2 dr Almond extract
2 sm Egg whites
Powder sugar

Combine almonds and sugar in a medium bowl. Add lemon juice, sherry or
brandy, and almond extract. Gradually mix in enough egg white to
ensure that the paste is sticky, but not wet. Knead paste until
smooth on a pastry board dusted with powdered sugar. Wrap in plastic
wrap. Store in refrigerator up to 4 weeks.